Warm oil in a large nonstick skillet over medium-high heat. Add onion; saute until soft and translucent, about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Season with a dash of salt and pepper.
Stir in rice to coat.
Add the wine; cook until rice has absorbed almost all of the liquid, about 1 minute. Add broth and meatballs; bring to a boil.
Cover and reduce heat to low. Cook for 22 minutes until rice is tender.
Stir in the peas, cover, and cook for another 3 minutes to warm through.
Taste and add more salt, if necessary. Toss in the parsley.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.